Skillet Cornbread
adapted from The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners [1]
Prep Time: 10 minutes
Bake time: 15 minutes
Yield: 6 generous wedge slices
1 tablespoon unsalted butter
1 1/2 cups stone-ground cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon sugar
1 large egg
1 1/2 cups whole or lowfat buttermilk
2 tablespoons unsalted butter, melted
Preheat oven to 450°F. Grease a 12-inch cast iron skillet with 1 tablespoon butter and place the pan in the oven.
Whisk together all the dry ingredients in a large bowl. Whisk the egg in a smaller bowl until well-beaten and slightly frothy, then beat in the buttermilk. Stir the egg mixture into the dry ingredients. Then whisk in the melted butter.
Carefully remove the skillet from the oven (it will be hot!). The butter will be melted and starting to smoke. Pour the batter in — it will sizzle and begin bubbling. Return the pan to the oven and bake for 15 minutes, until the top is golden brown. Remove from the oven and allow to set for a few minutes before slicing into wedges.